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After some revisions and going off of advice from you guys: 9lbs Otter 1lb C-60 10oz Victory 5oz Biscuit 5oz Oats 4oz Chocolate (way too light without it..lol) Mash temp: 155* Time: 60 minutes Boil: .5oz Liberty at 60 minutes 1oz Fuggles at 30 minutes .5oz Liberty at 15 minutes After...

I want the flavors I talked about to be very noticeable and to meld nicely in an almost layered sort of way. Essentially, a clone of that Thunder Amber. Heres a question that may blow up the recipe as it sits: Is it better to get much of the flavor from a base malt (like above using...

I will trust you about the oats. I guess I'm trying too hard to one shot this recipe..heh. What 3 would I use for the set of flavors I want? Otter, Victory, Oats? Drain, the chocolate is more about color. I could cut that down a bunch or even eliminate it from the recipe.

I'm going for a specific mix of flavors

One idea is to remove the brown and make Victory 10oz and up Biscuit to 5oz to keep the combined percentage the same (8%). Or I could keep the 'throw everything against the wall' approach..lol. A nice complementary mixture of the nutty, bready, and slightly earthy flavors is what I am going...

I was thinking of using the Wyeast 1056. OG is estimated at 1.057. IBU is at 16.8 with Liberty and Fuggles. I did not know that about Victory/Biscuit The thunder amber had a nutty (almond or walnut) flavor that mixed nicely with a Biscuit flavore which melded with a small hint of...

9lb Marris Otter 1lb Crystal 60 8oz Breiss Chocolate 5oz Brown Malt 5oz Oats 5oz Victory 4oz Biscuit 1oz Liberty 45 minute 1oz Fuggles 10 minute 60 minute mash That is what I have so far. Now.. the Victory, Brown, and Biscuit additions can be changed and/or dropped. As it...

from Thunder Grill in Union Station in DC? Great beer. Its nutty/almondy/walnutty, biscuity, slight sweetness and a slight earthiness. It is a bit thick but not a lot. I have yet to come across anyone that has had it and I would love to cook..err.. brew up a clone. Ideas?

Quaker, that is information I'm looking for. ;) Thank you. Looks like silver, tin, copper, bronze, silicon bronze, and a couple others are safe for this and a very specific set of fluxes. Gives me a couple ideas.

I would use a copper core but the intercooler cores are easier to find. Trippr, I wouldnt be running wort through it. Water would run through the A2W core and the core would be immersed. Plus, as long as it is properly oxidized, its not an issue (theres an faq I read somewhere on here on...

The idea is to use an all aluminum A2W intercooler core as an immersion chiller. I would think the added surface area would do wonders. It would be all aluminum, it would be placed in the wort not vice versa, would be fairly easy to keep clean and to sanitize. I know being sanitary is rule...

wrap 1/4, 3/8, or 1/2" copper tube around a stainless pot or something and circulate water. if you wanted, you could use some high tempt insulation in all the gaps and then form a sheet metal outter skin..

Its a beer that I have only seen at Thunder Grill in Union station and it is a mighty tasty one. The flavors of Almond, biscuit, other nuts, etc are quite noticeable. It is a pretty thick beer and the usual 'beer flavor' is an after thought which is very nice to me. I was thinking of...

...O_O wow..

The reason you use certain gases for stainless is that the wrong gas will lead to chromium (the stuff that makes stainless... stainless) precipitating out of the steel thus making it not stainless in that spot. This is also why purging the backside of the weld is important. It keeps the weld...

Thanks BB. hmmm.

so use slightly heated or room temp water to cool the wort and bring down the temp of the cooler water more gradually? what is DMS? and from what I've read... a little honey malt goes a long way. I think I'm getting an idea of how to pull this off.

hmm, buttery huh? what other ways could one get the buttery/sweet flavors? the honey and caramel malts for sweet but what for buttery?

that sounds like it would be tasty either way.. possibly steeping some maize in the secondary as well?

I got a though about coming up with an amber/brown ale with the biscuit, almond, earthy, flavors but was thinking how awesome it would be to add that sweet cornbread sort of flavor. A friend and I came up with (please dont laugh) frosted flakes, plain flaked maize (possibly roast that), and...